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Yang Ji Seafood Sichuan Cuisine (Pingshun Road Store)

鱼鲜 · ⭐ 4.1

No. 720 Pingshun Road (near Baode Road)

Dishes

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  Yang's Spicy Blood Curd Hot Pot

  A classic Sichuan-style hot pot dish featuring duck blood, beef tripe, yellow throat, and vegetables, simmered in a spicy broth with chili and Sichuan peppercorns.
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  Salted Pepper Prawn

  A Chinese dish made with fresh prawns stir-fried in a savory salt and pepper seasoning, resulting in a crispy, flavorful crust.
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  Salted Pepper Grilled Headfish

  A dish made with fresh headfish, marinated and grilled with salt and pepper, resulting in a crispy exterior and tender interior.
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  Stir-fried Frog Legs

  A dish made by quickly stir-frying frog legs with vegetables, resulting in tender and flavorful meat.
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  Cuttlefish Egg Steamed Egg

  A Chinese dish made by steaming cuttlefish eggs with beaten eggs, resulting in a smooth and savory texture.
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  Bamboo Clam

  Bamboo clam is a type of shellfish seafood, primarily made with fresh bamboo clams, usually cooked by boiling in plain water or steaming to preserve its natural flavor. During cooking, ginger slices and green onion segments are often added to remove fishy odor and enhance aroma; some recipes also include minced garlic or soy sauce for seasoning.
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  Scallion Ginger Clams

  Scallion and ginger clams is a dish made with clams, scallions, and ginger. Cleaned clams are cooked with sliced scallions and ginger in water or broth until they open, then seasoned with salt and cooking wine, finished with chopped scallions.
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  Scallion and Ginger Clams

  Scallion and ginger clams is a dish made with fresh clams, scallions, and ginger. Cleaned clams are cooked with sliced scallions and ginger in water or broth over medium heat until tender, seasoned with a splash of cooking wine and salt to preserve their freshness.
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  Scallion Ginger Crab

  A dish of fresh crab steamed with scallions and ginger, highlighting the delicate flavor of crab and the aromatic blend of herbs.
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  Braised Watercress with Wine

  A dish made by stir-frying草头 (a spring seasonal vegetable) with yellow wine and garlic. The草头 is blanched, then stir-fried with seasonings to absorb the wine aroma, resulting in a fresh and tender texture.

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